SITXHRM007: Coach Others in Job Skills Assessment

Purpose of Unit Assessment Pack

This document provides students with all the assessment tasks required to be deemed competent in the unit SITXHRM007 – Coach Others in Job Skills.

It also provides instructions and information to assist students in completing each assessment task. Students must:

• Respond to all questions.

• Submit the assessment to their Trainer/Assessor.

Copyright:
This document was developed by VET Resources © 2021. No part of this resource may be reproduced without written permission. Unauthorized copying may result in legal action.

Assessment Submission Method

☐ By hand to trainer/assessor
☐ By email to trainer/assessor
☐ Online submission via Learning Management System (LMS)
☐ By Australia Post to RTO
☐ Other: ___________________________

Student Declaration

I certify that:

• The work submitted is my own.

• All sources are clearly referenced.

• I understand that false declaration is a form of malpractice.

• I have retained a copy of this assessment pack and related materials.

• I give permission to the Trainer/Assessor to authenticate my assessment and reproduce it if needed.

Assessment Plan

To demonstrate competence, students must achieve satisfactory (S) results in the following tasks:

Unit Knowledge Test 

Pre-assessment Checklist

• Ensure prior learning is completed.

• Trainer/Assessor must explain the assessment tasks.

• Understand the evidence required.

• Know rights, complaints, and appeal processes.

• Discuss any special needs or reasonable adjustments.

• Access to a computer and internet is needed if typing answers.

• Ensure all required resources are available.

• Extension requests must be submitted before the due date with evidence of exceptional circumstances.

Student Declaration

I confirm that the Trainer/Assessor has provided all required information, and I am ready for the assessment.

Assessment Task Instructions

Assessment Type: Written Questions
Description:

• 10 written questions covering knowledge of coaching and job skills.

• Students must respond to all questions for satisfactory completion.

• Open book, untimed, can be handwritten or typed.

• No marks or grades; outcome is Satisfactory (S) or Not Satisfactory (NS).

• Resubmissions allowed if answers are not satisfactory.

Resources Required:

• Learner guide

• Computer & internet

• MS Word

• Printer

• Unit Assessment Task

Sample Questions

1. Factors influencing the need for training:

   • A) Direct observation of staff

   • B) Personal experience

   • C) Request from supervisors

   • D) Request from colleagues

   • E) Customer complaints

   • F) All of the above

2. Fill in the blanks:
   Words: virtually, employees, extensive, motivation, professional, goals, workplace, leadership, facilitation

   • Coaching can assist the _____________ to achieve _____________.

   • Scope of coaching is _____________.

   • Coaching can be done _____________ and face-to-face.

3. Four tools for effective communication.

4. Match communication methods: Visual, Non-verbal, Written, Verbal

5. List 5 communication techniques for coaching restaurant staff.

6. Identify causes of employee underperformance:

   • Breakdown in communication

   • Inappropriate coaching circumstances

   • Insufficient opportunity to practice

   • Language or cultural barriers

   • Shyness or lack of confidence

7. Feast of Flavours website exercise:

   • A) Food safety procedures

   • B) Customer service procedures

8. Work Health and Safety & Food Safety standards questions

9. Key principles of coaching:

   • Explanation, Demonstration, Review, Listening, Observation, Feedback

10. Four tools to monitor and evaluate employee performance

Unit Project Pre-assessment Checklist

• Ensure prior learning is completed.

• Understand the assessment process.

• Discuss special needs or adjustments.

• Ensure all required resources are available.

Assessment Task Instructions

Type: Unit Project
Description: Complete three activities:

1. Identify performance problems/difficulties with employees.

2. Conduct coaching sessions.

3. Monitor, record, and inform employee performance to relevant personnel.

Conditions:

• Activities 1 & 2 are timed, Activity 3 untimed.

• Complete independently.

• Outcome: Satisfactory (S) or Not Satisfactory (NS).

Resources Required:

• Learner guide & learning materials

• Computer, internet, MS Word, printer

• Hardware & software tools

• POS system

Scenario: Feast of Flavours Restaurant

Background:

• Founded by 3 friends inspired by a bottle of Pinot Noir.

• Offers global cuisines under one roof.

• Ambience designed to complement culinary experiences.

Menu:

• Breakfast, Lunch, Dinner options with international cuisines.

• Cocktails and beverages curated for unique experiences.

• Menu designed by Michelin 3-star chef and global team.

Events:

• Family Table (10 guests)

• Community Table (15–20 guests)

• Private Dining Room (25–30 guests)

Staff: 15 (4 chefs, 3 bar attendants, 3 support staff, 5 waitresses)

Task:

• As a manager, identify performance gaps.

• Coach staff to improve job skills.

• Manage roster and coaching schedules.

• Ensure high-quality customer service and food standards.

This formatting now makes your content:

• Structured with headings and subheadings

• Easy to read for students and assessors

• Clear separation between instructions, tasks, and scenario

Assessment Requirements – Brief Summary

The SITXHRM007 – Coach Others in Job Skills unit required students to complete two main assessment tasks to demonstrate competence:

1. Unit Knowledge Test (UKT)

   • Purpose: To assess theoretical knowledge of coaching principles, communication skills, workplace procedures, and employee performance management.

   • Components:

     • 10 written questions (open book, untimed).

     • Topics included: factors influencing training, communication tools and techniques, coaching principles, WHS and food safety standards, employee performance monitoring.

   • Outcome: Satisfactory (S) / Not Satisfactory (NS).

2. Unit Project (UP)

   • Purpose: To assess practical skills in coaching and monitoring employee performance.

   • Activities:

     1. Identify performance problems or difficulties with employees.

     2. Conduct coaching sessions.

     3. Monitor, record, and report employee performance to relevant personnel.

   • Conditions: Activities 1 & 2 timed; Activity 3 untimed. Completed independently.

   • Outcome: Satisfactory (S) / Not Satisfactory (NS).

Key Requirements for Students:

• Complete all tasks independently.

• Use resources like learner guides, computers, internet, MS Word, and POS systems.

• Apply workplace knowledge and skills in practical scenarios (e.g., Feast of Flavours Restaurant scenario).

• Demonstrate understanding of communication, coaching principles, WHS, food safety, and customer service procedures.

Assessment Process Academic Mentor Approach

The Academic Mentor guided the student through a step-by-step structured process to ensure clarity and competency:

Step 1: Pre-assessment Preparation

• Reviewed the pre-assessment checklist with the student.

• Ensured prior learning and understanding of assessment tasks.

• Discussed resources required and access to technology.

• Clarified rights, complaints, appeal processes, and reasonable adjustments if needed.

Step 2: Unit Knowledge Test Guidance

• Explained each type of question:

  • Multiple-choice and fill-in-the-blank exercises.

  • Matching communication methods to their descriptions.

  • Listing communication techniques and identifying causes of underperformance.

  • WHS and food safety compliance questions.

• Mentored student to approach questions systematically:

  • Identify key points from learner guides.

  • Apply theoretical knowledge to practical examples (e.g., Feast of Flavours scenario).

  • Use concise and professional language in responses.

• Provided feedback and encouraged independent reflection before submission.

Step 3: Unit Project Guidance

• Explained the Feast of Flavours scenario and expectations.

• Activity 1: Identifying Performance Problems

  • Observed staff tasks (simulated in scenario).

  • Recorded gaps such as communication breakdown, insufficient practice, and low confidence.

• Activity 2: Conducting Coaching Sessions

  • Planned coaching sessions with step-by-step instructions.

  • Applied communication tools, demonstration, observation, feedback, and review principles.

• Activity 3: Monitoring and Reporting Performance

  • Maintained records of coaching sessions.

  • Reported outcomes to relevant personnel.

  • Reviewed improvements and identified further training needs.

Step 4: Ensuring Satisfactory Outcomes

• Verified that all criteria and performance evidence were met.

• Ensured written tasks demonstrated understanding, critical thinking, and workplace application.

• Conducted follow-up discussion to reinforce learning objectives.

Learning Objectives Covered

• Understanding and applying coaching principles in the workplace.

• Identifying employee performance gaps and appropriate intervention strategies.

• Using effective communication techniques, including verbal, non-verbal, written, and visual.

• Implementing WHS and food safety standards.

• Monitoring, evaluating, and reporting employee performance.

• Enhancing workplace leadership, motivation, and professional development.

Final Outcome

• Student completed all tasks independently, demonstrating competence in both theoretical knowledge and practical skills.

• Unit Knowledge Test: Satisfactory.

• Unit Project: Satisfactory.

• Learning objectives successfully achieved with clear application to the Feast of Flavours restaurant scenario.

Get Ahead with Expert Assignment Solutions – Safely and Smartly!

Looking for guidance on your assignment? You can download our sample solution to understand the structure, approach, and key concepts. Remember: This sample is for reference only and should not be submitted as your own work. Submitting it directly may result in plagiarism penalties.

Want to ensure a completely safe, original, and high-quality submission? Our team of professional academic writers can craft a custom, plagiarism-free assignment tailored to your requirements. By ordering a fresh solution, you get:

• 100% original content written specifically for you.

• Clear, well-structured, and academically formatted solutions.

• Expert guidance aligned with your university’s marking criteria.

• Peace of mind with a plagiarism-free guarantee.

Disclaimer: The sample solution is for learning and reference purposes only. Direct submission is strictly prohibited and may be considered academic misconduct.